Tuna Mousse Appetizer

This Creamy Tuna Mousse Recipe is the perfect appetizer for a dinner party. Served on a roasted potato base, these Italian-inspired appetizers are rich and creamy with ricotta cheese, fresh herbs, parmesan, and crispy pancetta.

Prep Time10

Cook Time50

Total Time1

Course: Appetizer

Cuisine: Italian, Italian-American

Diet: Gluten Free

Servings: servings

Calories: 225kcal

Author: Briana

Equipment

Ingredients

3 large russet potatoes, sliced lengthwise & ¼-inch thick
5 tablespoons olive oil, divided
4 teaspoons kosher salt, divided (or to taste)
1 teaspoon black pepper, divided (or to taste)
4 ounces pancetta
2 tablespoons unsalted butter
4 medium shallots, sliced
10 cloves garlic, roughly chopped
2 tablespoons fresh sage, chopped
1 tablespoon fresh thyme
15 ounces canned albacore tuna (3 cans)
8 ounces ricotta cheese
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
1 tablespoon honey (to taste)
1 whole lemon, juice and zest
2 ounces freshly grated parmesan
garnish with fresh thyme, olive oil, salt, pepper, parmesan, and pancetta

Instructions

Preheat the oven to 425°F. Line a baking sheet with parchment paper. Toss potatoes with olive oil, salt, and pepper. Place in a single layer on a parchment-lined baking sheet. Roast in the oven for 45-50 minutes, flipping halfway thru until potatoes are golden and crispy.
Meanwhile, add a bit of olive oil and the diced pancetta in a hot skillet. Cook, stirring frequently until pancetta is crispy and cooked through, about 5 minutes. Remove from the skillet and set aside.
In the same skillet, without draining the pan, add butter to the skillet, followed by shallots, and garlic with lots of salt and pepper. Cook over medium heat, stirring every minute or so until the shallots are translucent about 5 minutes. Then, add in the herbs and stir constantly for 30 seconds or so. Remove the skillet from the heat.
Add tuna to the food processor, followed by the lemon zest, lemon juice, Worcestershire sauce, balsamic vinegar, ricotta cheese, parmesan, a drizzle of honey, the cooked herbs, shallots, garlic, and most of the cooked pancetta, reserving some for garnishing later. Food process and add remaining olive oil in a thin stream until smooth, adjust salt and pepper to taste.
Spread tuna mousse over top of the crispy potato slices. Garnish with a drizzle of olive oil, salt, pepper, parmesan cheese, more herbs, and crispy pancetta.
Store leftovers in an airtight container for 2-3 days. Do not freeze.

Notes

Season well, but keep in mind that some of the end garnishes will impact the final flavor and salt level, so don't add too much salt to the mousse!
Feel free to add more seasoning to taste.
You can swap pancetta for prosciutto for bacon, or leave this recipe meatless if you like.

Nutrition